VEGETABLES CUISINE

RATATOUILLE-STUFFED PEPPER HALVES
makes 6 side-dish servings

INDGREDIENTS :
3 large bell peppers (1 yellow, 1 red, 1 green or combination)
¼ cup (60ml) olive oil
1 small eggplant (3/4 pound/335 g) unpeeled, cut into 1/2inch cubes
1 small onion, thinly sliced
1 clove garlic, minced
1 large tomato, seeded and coarsely chopped
1 cup (250 ml) sliced fresh mushrooms
½ teaspoon (2 ml) each dried basil and oregano leaves, crushed
½ teaspoon (2ml) salt
Dash ground black pepper
Dash ground red pepper
1 zucchini, quartered and cut into ½ inch (1.5 cm) chunks
Plum tomato slices and fresh basil leaves for garnish

HOW TO MAKE :

1 .Cut bell pepper (including stem) in half lengthwise.
2. Scrape out seeds and membrane with spoon, being careful not to cut through shell. Rinse out pepper halves under running water; drain.
3. To steam pepper halves, place steamer basket in large saucepan or stockpot; add 1 inch (2.5cm) of water. (water should not touch bottom of basket). Place pepper halves, cut sides up., in steamer basket; cover. Bring to a boil; steam 5 minutes or until peppers are crisp-tender. Add water, as necessary, to prevent pan from boiling dry. Plunge pepper halves into ice water to stop cooking. Place pepper halves in 13x9-inch (32.5x22.5 cm) baking dish.
4. Heat oil in large skillet over medium heat. Cook eggplant and onion in hot oil 10 minutes or until vegetables are soft, stirring occasionally. Add garlic, tomato, mushroom, basil, oregano, salt, ground black pepper and ground red pepper. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer about 5 minutes, stirring occasionally. Add zucchini; simmer 5 minutes more or until mixture thickens slightly.
5. Preheat oven to 350F (180C). Spoon mixture evenly into pepper halves. Bake 15 minutes or until heated through. Garnish, if desired. Serve immediately.